Raspberry Bread Pudding


5 croissants
sliced lengthwise into 1-inch slices

1 tablespoon butter

4 eggs

2 tablespoons sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

Pinch of nutmeg

1/2 teaspoon salt

1 cup milk

1 cup heavy cream

2 tablespoons bourbon (optional)

1 tablespoon vanilla extract

1 (6-oz.) container Raspberries, plus more for serving

1 cup dark chocolate chips

1/4 cup toasted hazelnuts, chopped

For the bread pudding

Grease 9 inch cast iron pan with butter.
Set the sliced croissants into pan, overlapping.
Whisk together eggs, sugars, cinnamon, nutmeg and salt.
Add the milk, cream, bourbon (if using), vanilla and whisk until well blended.
Pour mixture over croissants, add raspberries and chocolate between croissant.
Cover with foil and refrigerator overnight, or 6 hours.
Preheat the oven to 350˚F.

For the cinnamon sugar topping

Stir the sugar and cinnamon together.
Sprinkle cinnamon sugar onto the croissants.
Cover with foil and and bake 30 minutes.
Uncover and bake 30 minutes more or until center is set.
Let cool for about 30 minutes.
Top with toasted hazelnuts and more fresh raspberries and serve.
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